Pasta & Beans Italian Style
A cross between pasta fagioli and minestrone. This soup is hardly a one-hit wonder but it is an easy one-pot wonder. One taste and you’ll add it to your recipe repertoire to serve time and time again.
Ingredients
- 2 tablespoon(s) olive oil
- 1 cup(s) onions, chopped
- 3 cloves garlic, minced
- 29 ounce(s) of canned Italian-style stewed tomatoes, undrained
- 3 cup(s) fat free reduced sodium chicken broth
- 15 ounce(s) can cannellini beans or great northern beans, undrained
- 1/4 cup(s) fresh Italian parsley, chopped
- 1 teaspoon(s) dried basil leaves
- 1/4 teaspoon(s) black pepper
- 4 ounce(s) small shell pasta, uncooked
- 1 Parmesan cheese, freshly grated
Instructions
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Heat oil in a large pot over medium heat until hot.
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Add onion and garlic to oil; saute for 5 minutes or until onion is tender.
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Stir in tomatoes with liquid, chicken broth, beans, parsley, basil and pepper.
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Bring to a boil over “high” heat, stirring occasionally.
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Reduce heat to “low” and simmer, covered for 10 minutes.
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Add pasta.
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Continue to simmer, covered for about 10 minutes or until pasta is tender.
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Garnish with freshly grated Parmesan cheese if you desire.
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Ready in 30 min.
Nutrition
Calories: 7883.38kcalCarbohydrates: 1352.29gProtein: 421.64gFat: 70.17gSaturated Fat: 8.17gCholesterol: 24.38mgSodium: 28412.93mgFiber: 345.2gSugar: 315.94g
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